Directions

Cook the pasta al dente according to the directions on package, placing shredded zucchini into the pot 1 minute before pasta is ready.

Drain both the pasta and the zucchini, saving 1/4 cup of the hot cooking liquid.

In the meantime, melt the butter in a large sauté pan over medium heat. Once melted, remove the pan from the heat and add the Greek yogurt, 1 cup of grated Parmigiano-Reggiano, the freshly grated nutmeg, salt and pepper. Mix to blend and check seasoning.

Place the pasta, zucchini and the 1/4 cup reserved cooking liquid into the sauté pan and toss to coat. Serve the pasta with additional freshly grated Parmigiano-Reggiano cheese.